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150g self-raising flour
Pinch of salt
100g Waitrose Golden Caster Sugar
75ml Flora Cuisine cooking liquid
1 medium Waitrose British Blacktail Free Range Egg
1 tsp Nielson-Massey Vanilla Extract
50ml semi-skimmed milk
FOR THE FILLING
75g Flora Buttery
150g Billington’s Golden Icing Sugar (selected stores)
5 x liquorice Catherine wheels
Dr Oetker Writing Icing, Bright Red
20 Dr Oetker Dark Chocolate Chips (selected stores)
1. Preheat the oven to 180°C, gas mark 4, and grease 2 baking trays.
2. Mix the flour, salt, cocoa and sugar in a large bowl. Blend together the Flora cooking liquid, egg, vanilla extract and milk, and stir into the dry ingredients. Spoon 20 evenly sized dollops of the mixture onto the trays and bake for 8-10 minutes. Allow the whoopies to cool.
3. To make the filling, whisk the Flora and icing sugar together until pale and thickened. Spread over 10 whoopies and top with the remaining whoopies. Unroll the Catherine wheels and cut each strip into 16 to use for legs. Pipe red circles with icing for the eyes and place a chocolate chip into each centre.
This recipe was first published in October 2015.